Chicken and Avocado Sandwich

By: Hannah Lee Leidy
Photo by Max Kelly

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Serves 8 to 10

    For the chicken tinga:
  • 5 pounds boneless chicken thighs
  • ½ can chipotles in adobo
  • 1 tablespoon chili powder
  • ½ yellow onion, sliced
  • 1 tablespoon salt
  • 1½ teaspoons black pepper
  • 2 tablespoons lime juice
  • 1½ cups canned whole tomatoes
  • 1½ teaspoons dried Mexican oregano
  • 2 garlic cloves
  • For the sandwich:
  • 8-10 brioche buns
  • 4-5 avocados, sliced
  • Coleslaw and pickled jalapeños for serving

1. Make the chicken tinga: Preheat oven to 300 degrees. In a roasting pan, combine all ingredients with 1 cup water. Mix well and cover with foil. Roast until chicken is tender, about 3 hours. 

2. Assemble the sandwiches: Once chicken is roasted, shred meat. Toast brioche buns, then top with sliced avocado, shredded chicken tinga, coleslaw, and pickled jalapeños.  

From Irene’s Takes Texas’ Diner Scene Global.

  • Recipe By
    Andrew Curren, Irene's, Austin

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